Table 6. Protein solubility (mg/g) of chilled meats and 7 d frozen/thawed meats marinated with phosphate and phosphate alternatives

Items	d of thawing	Treatments						SEM¹⁾	p-value
Items	d of thawing	Control (–)	Control (+)	PJ	OS	N-OS	YLE	SEM¹⁾	p-value
Total protein (mg/g)	0^*	771.60^dz	789.87^cz	774.14^dz	831.44^bz	839.71^az	793.35^cz	16.989	0.0001
	1	841.72^cy	891.05^by	796.92^dy	890.67^by	943.18^ay	875.37^by	7.202	0.0001
	3	875.93^ex	916.28^bx	870.20^ex	905.18^dx	995.36^ax	890.63^dx	2.603	0.0001
	SEM²⁾	4.703	2.032	2.492	2.294	9.976	3.485
	p-value	0.0001	0.0001	0.0001	0.0001	0.0001	0.0001
Sarcoplasmic protein (mg/g)	0^*	308.12^bx	282.59^by	310.65^bx	316.48^b	389.56^a	317.20^bx	16.989	0.0154
	1	305.25^bx	312.26^abx	268.32^cz	299.44^b	330.43^a	317.95^abx	5.932	0.0002
	3	272.63^cy	315.50^ax	293.57^bcy	297.98^b	305.46^ab	265.74^cy	4.068	0.0001
	SEM²⁾	4.703	6.700	2.267	12.729	21.008	4.886
	p-value	0.0001	0.0245	0.0001	0.554	0.0715	0.0004
Myofibrillar protein (mg/g)	0^*	463.48^z	507.28^z	463.50^z	514.96^y	450.14^z	476.15^z	15.778	0.0706
	1	536.47^dy	578.79^bcy	528.60^dy	591.24^abx	612.74^ay	557.42^cdy	8.428	0.0001
	3	603.30^cx	600.78^cx	576.63^dx	607.20^cx	689.89^ax	624.89^bx	4.703	0.0001
	SEM²⁾	4.703	5.762	3.269	12.067	20.709	7.637
	p-value	0.0001	0.0001	0.0001	0.0035	0.0005	0.0001

Star (0) indicates the 1 d chilled marinated meat.
SEM (n=36).
SEM (n=18).
Mean values with different superscript letters within the same row differ significantly (p <0.05).
Mean values with different superscript letters within the same column differ significantly (p < 0.05).
Control (–), no phosphate; Control (+), 0.3% sodium tripolyphosphate; PJ, 0.3% prune juice; OS, 0.3% oyster shell; N-OS, 0.3% nano-oyster shell; YLE, 0.3% yeast and lemon extract.